White Chicken Enchilada Casserole
Get the delicious taste of a chicken enchilada with this easy casserole. It uses simple ingredients, but creates a brilliant flavor. If you're feeding a crowd, make a few of these ahead of time and freeze them.
Notes
If you liked this recipe for chicken enchilada casserole, check out these 11 Simple and Satisfying Mexican Chicken Casserole Recipes
Cooking Time40 min
Cooking MethodCasserole
Ingredients
- 1 1/2 cup diced cooked chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 can cream of something soup (mushroom, chicken, celery, broccoli, etc.)
- 3/4 soup can milk
- 1 small can diced chilies
- Flour tortillas
- 1 pound jack cheese, grated or combination of jack and cheddar
Instructions
- Preheat oven to 350 degrees F.
- Saute onion and garlic in oil until tender but not browned. Stir in chicken, 2 cans cream of something soup, milk and small can diced green chilies (not jalapenos). Cook over medium heat, stirring occasionally until bubbly.
- Spoon just enough of mixture into 9X13 pan to barely cover the bottom of the pan. Cover with flour tortillas. Spoon more sauce mixture over tortillas, then sprinkle generously with grated cheese. Cover with flour tortillas. Repeat layers ending with cheese on top of tortillas.
- Bake covered for 35 minutes in 350 degree F oven. Remove covering and bake additional 5 minutes.